Cornbread beef bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean Ground Beef |
| 1 | medium | Onion; Chopped (1/2 C) |
| 14½ | ounce | Mexican-Style Stewed Tomatoes; Undrained |
| 15 | ounces | Black Beans; Rinsed And Drained |
| 8 | ounces | Tomato Sauce |
| ½ | cup | Frozen Corn |
| 2 | teaspoons | Chile Powder |
| 11½ | ounce | Refrigerated Cornbread Twists |
Directions
Heat oven to 350 degrees. Cook beef and onion in 10-inch ovenproof skillet over medium heat 8-10 minutes, stirring ocassionally, until beef is brown; drain.
Stir in tomatoes, beans, tomato sauce, corn and chile powder; heat to boiling. Immediately top with cornbread twists left in round shape (do not unwind), pressing down gently. Bake uncovered 35-40 minutes or until cornbread is golden brown.
Recipe by: Betty Crocker's Best of Baking, 1997, pg. 191 Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Feb 08, 1998